Almond and Pistachio Ice Cream
SERVES 8 ♦ PREPARATION TIME: 25 MINUTES ♦ FREEZING TIME: OVERNIGHT
397g Can condensed milk
410g Can evaporated milk
300ml Whipping cream
1/2 tsp Ground cardamom
Few drops of vanilla essence
25g Almonds, ground
25g Pistachio nuts, ground plus extra whole nuts to garnish
Fresh mint to garnish
1. Put the milks and cream in a large pan and bring to the boil. Simmer for 15 minutes, stirring constantly (the mixture should be thickened and reduced).
2. Stir in the cardamom and vanilla essence, then remove from the heat and cool completely.
3. Mix in the ground nuts and pour into 8 x 100ml moulds. Freeze for 6 - 8 hours.
To serve, hold the moulds under warm water and turn onto plates. Decorate with the whole pistachios and fresh mint.
SERVES 8 ♦ PREPARATION TIME: 25 MINUTES ♦ FREEZING TIME: OVERNIGHT
397g Can condensed milk
410g Can evaporated milk
300ml Whipping cream
1/2 tsp Ground cardamom
Few drops of vanilla essence
25g Almonds, ground
25g Pistachio nuts, ground plus extra whole nuts to garnish
Fresh mint to garnish
1. Put the milks and cream in a large pan and bring to the boil. Simmer for 15 minutes, stirring constantly (the mixture should be thickened and reduced).
2. Stir in the cardamom and vanilla essence, then remove from the heat and cool completely.
3. Mix in the ground nuts and pour into 8 x 100ml moulds. Freeze for 6 - 8 hours.
To serve, hold the moulds under warm water and turn onto plates. Decorate with the whole pistachios and fresh mint.
0 comments:
Post a Comment